Lamb. The Way I Like It.

Lamb

I am currently suffering from the most horrible, annoying, tiring cold ever. Which of course means I feel most terribly sorry for myself. I am surrounded by boxes of tissues, cups of tea, and I’m that close to breaking into tears overall feeling miserable. On top of it it’s snowing outside. Snowing! You know what day was yesterday? The first day of spring. That’s right. Spring. Not the first day when it should snow. Pfff.

Anyway … guess you got the picture. Me, sick, no fun!

Which means Easter weekend will be a challenge. On the one hand we are heading off to Wales, which doesn’t exactly translate to ‘sunny beaches’. According to the news, I am to expect rain, rain, snow, rain, wind, snow. Just my kind of weather!

Then there is that all time Easter ‘sport’: food and drink. When I’m sick my nose gets all blocked up, so forget about appreciating wine. Any wine will do although I will probably be drinking a lot of tea. I also don’t taste much, so I’ll eat more with my eyes than taste-buds. All those crossed buns, lamb … chocolate eggs, cakes … wasted on me this year!

(If you let me, I can go on for hours feeling sorry for myself. I do sick in a major way.)

However. Not being able to eat/ smell/ taste food doesn’t mean I can not think about Easter food. Which is why I want to share with you this wonderful lamb recipe. No rocket science really, only beautiful ingredients that go very well together.

Herb Crusted Lamb (own mix and creation)
a bunch of flat leaf parsley, finely chopped
2 garlic cloves, finely chopped
1tbsp whole grain mustard (moutarde a l’ancienne)
1 tbsp olive oil
salt and pepper

fresh lamb cutlets (depending on size, count on 2 – 3 cutlets per person)

Mix the parsley and garlic with the mustard and olive oil, until you get a coarse paste. Rub the paste on the lam cutlets and let the whole marinate in the fridge for at least 2h. Cook in a pre-heated oven at 180C for 25min. Depending on taste, you might like your lamb more or less pink. Adjust the temperature accordingly.

It is time to go back to feeling sorry for myself… not before wishing you all a Happy Easter and lots of wonderful food and drink you can enjoy. What are you cooking this Easter?

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